Slow Cooked Chicken Curry And Saffron Rice

This amazing vibrant chicken curry dish is made using your slow cooker. Slow cooking brings out the complex flavors and converts it to a cassoulet which makes for perfect family-style dining with an International flair. I realize this dish is a departure from my normal blogging adventures but, having once spent years in South Africa, curry has become a sort of comfort food for my family. Southerners love rice, so this spicy chicken dish was an easy sell when we first tried it. I wanted to convert it to a family friendly version for my slow cooker and this dish was the result.

Curry is such a complex combination of flavors. Slow cooking chicken curry and saffron rice together brings the flavors together beautifully. Using a prepared curry paste, makes it possible for you to control the heat and intensity of the dish. Even though the ingredient list may look involved, it’s a simple way to prepare an all in one meal that’s hot and waiting for you when you’re ready to eat. I like to serve it with a side of sweet chutney and grilled Naan bread.

Spray the inside of a 6 quart slow cooker with cooking spray and set it on the low setting. Remove the skin from the chicken breasts and cut each piece into thirds, then cut the thirds in half again.

Rub the chicken pieces with 1 Tbsp of curry paste and set aside.

In a stove top pan, saute the chopped onion along with the fennel seed in a ¼ cup of vegetable oil until the onion is translucent. Add the minced garlic and saute for 1 minute. Season with salt and pepper to taste.

Pour the entire can of tomatoes into the pan, and adjust the salt and black pepper if needed. Remove the pan from the heat.

In the slow cooker, mix the rice, lentils, soup, melted butter with 1 cup of water. Arrange the chicken over the rice, and pour the tomato sauce on top.

Cook on low for 5-6 hours or on high for 2½-3, or until the chicken is fork tender.

Stir everything together well then sprinkle the top with chopped cilantro.

Enjoy with a side of sweet chutney and warm Naan.

Notes

a) Cooking rice dishes in a slow cooker can be a challenge. I recommend uncovering and serving the rice dish soon after it's done, to prevent the rice from becoming too mushy.b) If you'd like to add chunks of potato, wait to add the potatoes until the curry has been cooking for 3 hours on low or 1½-2 hours on high, to prevent overcooking the potatoes, then cook until fork tender.

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,my name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.